Smoky Texas-style beans with bell pepper, onion and salsa.

San Antonio Beans

1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can dark or light red kidney beans, drained and rinsed
1/2 cup green bell pepper, chopped
1/4 cup onion, chopped
3/4 cup tomato sauce
2 to 3 tablespoons salsa
1 tablespoon prepared mustard
1 teaspoon liquid smoke

1. Coat saucepan with nonstick cooking spray. Sauté green pepper and onion until tender.
2. Add beans and remaining ingredients. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated.

Makes 5 servings.

Recipe provided courtesy The Michigan Bean Commission.